Yoghurt with bacterial starter cultures (narine, VIVO, etc.) (2)

[Olchik]

Olchik, pazdravlyayu
I cooked Lactina, but as for me - I didn't have enough sourness in it, it seemed bland - although maybe I should have held it a little longer, it would have been sour.
But whether it lasted or not - I don't remember.
But I'm glad for you

yes, it will be fresher Good Food, but it is also quite tasty

Yeah, Iris, I overexposed a bit and it came out with sourness, really, really. Or maybe the manufacturer changed the composition a little. I had practically no serum, the jars on the sides were without wrinkles at all, like when you overexpose.
I heard that the VIVOs are not the same as they used to be. Now one sachet can withstand less re-fermentation. It seems that they said that the GOSTs were weakened by the number of COE or something like that. Maybe so with Laktina.

And the yogurt is the same as yours, by some Ekokom. But look, in the lower right corner is written Lactina.

I did the same :-) I kept Brand in a yogurt maker for 8 hours - not stringy, tasty, not sour :-) In terms of density, like on activity, if you ferment it - like in Tanya's picture - maybe a little thinner (if I held it longer, it might be thicker still would be, but again there would be sourness) I liked it :-)

[Girls]

Girls, found the yeast culture Ekokom in my city, you write that you like it. Will they go to my yogurt maker? What temperature do they need for fermentation? If you remember, in my yogurt maker, the rate does not rise above 37g.
I looked, their choice is not great: for children, kefir, sour cream, fermented baked milk. Should I take yoghurt starter?

The instruction was opened with the words "YOGURT -W heated to 38-42 ° С ..."

namesake, good leaven, take it!
hold longer if it does not rise above 37.
it should already thicken in a yogurt maker and then put it in the refrigerator for ripening

[Sun4]

Sun4, rusja, Thank you
I will order then))

Will they go to my yogurt maker? What temperature do they need for fermentation? If you remember, in my yogurt maker, the rate does not rise above 37g.

I would try to ferment for now, as it is.And if anything, then you can cover the yogurt maker with a terry towel when cooking, if you need a couple of degrees higher or rearrange it to a warmer place (to a warmer room or closer to the battery (but not end-to-end, of course, but it will ferment only on one side.) And even yogurt makers do not like drafts, maybe there is a draft there.

Tanya, I also thought about the draft, it seems to be not there, but the closed balcony door is a meter away. This is the only place for a free socket. I'll try it with a towel next time.

Girls, hello everyone !!! Ekokom is not in Astana, the delivery will be only in March. I bought Goodfood Symbiotic and Immunalis. They gave EM-Kungur starter culture as a gift, has anyone tried such kefir?
Tomorrow I will try to make Immunalis yogurt.

Tomorrow I will try to make Immunalis yogurt.

this is my favorite leaven

[irysska]

irysskaI hope I will be able to ferment this time and she will also become my favorite

Good starter culture. Good luck, Olya!

Tanya, thanks !!! Tomorrow I will fill it !!! So much information, everything is mixed up in my head again ...
The girl I bought from suggested that the bag can be divided into 3 times, since I have 700ml jars in a yogurt maker, and the starter culture is designed for 3 liters of milk. Keep an open pack in the freezer. And once you can re-ferment this yogurt, leaving one jar. Not desirable anymore, as there will be no bacteria left ...
Tanya, have you tried Kungur's kefir?

irysska, I hope I will be able to ferment this time

definitely succeed, good luck

And once you can re-ferment this yogurt, leaving one jar. Not desirable anymore, as there will be no bacteria left ...
Tanya, have you tried Kungur's kefir?

Why won't there be? Three or four times you can easily re-ferment. Fewer, perhaps there will be them, but if the taste is not getting better, then of course. And so ... Producers and sellers want to come to them more often for new sachets of leaven.
And I have not tried Kungur, I have not heard what kind of animal - a kangaroo.

Well yes, let's try

[EM-Kurung]

Good day everyone! Information on EM-Kurung:

Kurunga occupies, historically, one of the main places in the traditional food system of various peoples: in Russia they prepare yogurt, which contains a whole complex of various microorganisms, in the Caucasus they prepare kefir, in Central Asia, kumis, chal, shubat from camel milk.

Relatively, recently, 70-80 years ago, kurunga was on the table in every Mongolian, Buryat, Kalmyk and Tuvan families and made it possible to compensate for the lack of vitamins and enzymes. It contributed to the fact that people, for the most part, who ate a lot of meat products and little vegetable food, could cope with diseases, maintain good spirits and feel a surge of strength at any time. It is known that Genghis Khan won most of the battles thanks to the fact that his warriors carried with them a source of vitamins, good health and mood - dry kurunga.

For a long time, it was cooked at home, without observing any aseptic conditions in non-sterile dishes, although then the ecology was different and they ate, at that time, hardly better than now. But there were not many diseases that are the scourge of today, such as dysbiosis. Unfortunately, the secrets of kurunga preparation have been forgotten.

Currently, "EM-Kurunga" is recommended for solving various problems of gastroenterology; dentistry; phthisiology; gynecology; pediatrics; oncology; dermatology; in the treatment of infectious diseases. For the prevention of dysbiosis, gastritis, stomach ulcers, viral, oncological and immunodeficiency conditions, as well as, as an ambulance, in case of poisoning, stomach pain, heartburn, stomatitis
"EM-Kurunga" is a symbiosis of mesophilic and thermophilic lactobacilli, yeast fermenting and non-fermenting lactose, and acetic acid bacteria. The symbiosis of "EM-kurunga" is effectively strengthened by bifidobacteria, which prevail in the intestines of a newborn and gradually die when using antibiotics, spicy, hot food and alcohol. Also, propionic acid bacteria, known for their antimutagenic and cobalamin-synthesizing properties, have been introduced into symbiosis, which helps to prevent cancer and anemia.

This product is prepared in neighboring Buryatia. It comes in capsules, tablets, leaven powder ,. Moreover, for fermentation, you do not need to have a yogurt maker. Everything is fermented at room temperature. There are a lot of indications. Here is from the official site, read it, very interesting: 🔗
Saw 5-8 years ago. I liked it very much. In fact, the intestines work better ... But recently I took it, in the same packaging as on the site .... it gives a cow ...)))) Such a specific taste .... From the whole family I saw it alone Try it, maybe you have there will be another manufacturer ..

[MomMaxa]

MomMaxa, I read on their website in the net, I just wanted to listen to the reviews here, maybe someone tried it. I will definitely try, then unsubscribe

I re-ferment vivo and lactin 3-4 times. If fermented, then there are bacteria. Do I get it right?

"EM-Kurunga" is a symbiosis of mesophilic and thermophilic lactobacilli, yeast fermenting and non-fermenting lactose, and acetic acid bacteria. The symbiosis of "EM-kurunga" is effectively strengthened by bifidobacteria, which prevail in the intestines of a newborn and gradually die when using antibiotics, spicy, hot food and alcohol.Also, propionic acid bacteria, known for their antimutagenic and cobalamin-synthesizing properties, are introduced into symbiosis, which helps to prevent cancer and anemia.

In fact, bacteria multiply at around 40 degrees. It seems to me that this is nothing more than a publicity stunt.

Anything can happen ..... My dad, for example, is generally very skeptical about our hobby for homemade yoghurts with sourdoughs, arguing that from time immemorial people fermented dairy products without any dry sourdoughs and everything fermented perfectly and no one was pickled. And they say all that is now selling for denyushki is advertising and a way of making money on such naive ones as we ...

Dear experienced yogurt makers! The question is ripe. If a child's curd is made not with a special sourdough "Curd", but with any homemade yogurt that is in the refrigerator today .. How much better / worse, more useful / unhealthy? What exactly does the "curd" sourdough give, for example, Vivo?

The question is ripe. If a child makes curd

If the child is less than a year old, then his cottage cheese, like yogurt, can be made on the basis of bifidobacterial starter cultures. Then it will be more useful and safer.
And it is better to consult a pediatrician about this, and not with a neighbor or a shop assistant.

Thank you!

Seven hours ago I put the Immunalis yogurt. She covered the yogurt maker with a huge terry towel, as Tanya advised. The yoghurt maker just turned off, checked it, and turned on milk in the glasses, like water, but I feel that nothing will work out again ... I had exactly the same consistency and before that, 7-10 hours later, I had milk. Only earlier it tasted like ordinary boiled milk, but now it tastes somewhat bitter or something.
Girls, what is the consistency of your yogurt after 7 hours of work in the yogurt maker? Is it just me?

Ol, let him stand still, for the first fermentation, probably more time is needed. My GoodFood yogurt was fermented for 8 hours, at 38-39 degrees. Let him stay on. I hope that it will work out, though I don't really like that it is bitter, maybe the leaven is spoiled or expired.
And yoghurt from milk thickens into a thick one literally in an hour or less, costs, costs liquid, and then - bang - that's all. So what is liquid right now, in an hour may be already thick, as it should.

Tanya, well, I already hope with the last bit of strength. I'm sitting, damn it, and already really roaring, no strength. I got tired with these yoghurts ...

Ol, don't panic. There must be a reason:
maybe it's too early
or bad leaven
or your thermometer is wrong and you added the starter cultures to the milk above the required temperature
and measure again in jars, how many degrees are there. Take one out and measure it.
Maybe milk isn't right. By the way, I read that there is not cow's milk, but like soy milk or some other kind, then nothing will ferment in such a thing. Or if antibiotics are added to the milk, then too. Maybe that's why it tastes bitter. Well, I don't even know what to advise if it doesn't squash today.

Tanya, well, it can't be that all the leavens were unusable? I already thought about milk, because the methods of sourdough are different, the sourdoughs are different, and the milk is the same. I asked my husband to ask the owners of milk, today I just asked, they answered that they didn't add any antibiotics, they didn't add anything at all, they milk it and immediately bring it in. Only with today's leaven it tastes bitter, before it just tasted like boiled milk.
Regarding the thermometer, I read that people do not use them at all, the little finger will be lowered, warm and fermented, and everything works out, but I have already tried everything and bought a thermometer, but I haven't even smelled yogurt yet. It's a shame, kapets ...

Tanya, you can congratulate me !!! I shouldn't have cried ... my husband is no longer yelling: "Throw away nafig this yogurt maker", but calms
It thickened (another hour has passed), and, as I understand it, even over-fermented))) I read here that the wrinkles - it means it has stopped. And my serum peeled off in 3 out of five, now I'll take a photo.

Ol, and the serum on top or bottom? Maybe it hasn't just finished fermenting yet. Above - is it condensation? Do you have jars with lids in a yogurt maker? And wrinkles are if you overexposed. You have it like Toko an hour ago was still like milk. It's strange for overexposed. And it cannot immediately over-ferment. Over-sourdough is when you add half a jar of today's yogurt to new milk tomorrow, and what will ferment tomorrow is the over-sourdough. And right now - this is called the mother's leaven.
Have you measured the temperature in the jars? Something I do not like the appearance yet. Or maybe it has not yet thickened as it should, although you write about wrinkles, which means it's time to clean up. Taste it. if it tastes bitter, then something is not leavened. Normal Immunalis is not bitter and should be uniform. Just don't taste it now, you need to cool it in the refrigerator for at least 2 hours.

Definitely try it on store milk - ultra-pasteurized. I have no bitterness from home - no bitterness appears and it is very fatty - it switched to pasteurized. You definitely have a problem with milk. We have been taking a bunch of years from one cow and occasionally with a bitter taste.

Have you tried Genesis or Lactin sourdough?

Tanya, serum on top, and not in all the jars. No, without covers, as per instructions.
"Perezakvasila" - this meant overexposing)) From the joy of words to confuse the beginning.
I didn't have time to measure the temperature, I went to measure it, and it was already thickened, I pulled it out and immediately into the refrigerator. A little more than an hour passed, to be more precise, 1.20.
I tasted a quarter of a teaspoon - it doesn't taste bitter. After another half an hour I'll try it normally, let it settle for an hour in the refrigerator.

chill in the refrigerator for at least 2 hours.

So long? Everywhere they write that I can't stand an hour Two hours

[Sun4]

Sun4, I have good food. Now I'll try again how it will settle in the fridge. If there is no bitterness, I will not switch to store milk.

Try the next time, first to stand the milk, remove the "excess" cream from it, then boil well (but not so that it boils, but so that after boiling it will stand for at least 10 minutes at 95 * C.
after cooling, carefully remove the foam. Then, when you add the leaven, stir it thoroughly too, you can even use a whisk.
And then, pouring into jars, make sure that it is even, since some leavens float to the surface, and may be somewhere thick, but somewhere empty.
When fermenting, it is still better to cover the jars with lids (do not twist, but cover) so that condensation does not drip into them.
And, of course, I hope that you do everything in clean dishes, with clean spoons (otherwise some will lick the spoon, and then they will interfere with it and are surprised that the result is not good).
In addition, I hope that the owners of your cow are clean, as some infection can be difficult to get rid of even when boiling milk.

[Olga VB]

Olga VB, thanks for the advice. I didn’t take off the cream, but I must take off the foam.

When fermenting, it is still better to cover the jars with lids (do not twist, but cover) so that condensation does not drip into them.

that is, put them in a yogurt maker with lids? And the instructions for the yogurt maker say - no lids. By the way, can you cover the holes in the middle of the lids with cling film?
Yes, spoons, cups, a thermometer, I sterilize everything.
The cow owners make their own yoghurt from the milk of their cows, so I also hope for their cleanliness. Well, then, we have been using their milk, sour cream, cottage cheese for many years, if something were wrong, we would probably have been poisoned a long time ago, do you think?

Yes, I hope everything is correct.
In a yogurt maker, you can probably just do it with lids, but in the refrigerator it is better to put tightly closed.

As for the cream: some starters do not interact well with fats, they taste bitter. Perhaps yours is one of them.

And the film, whatever it is "food", it is better not to use when heating directly with food, and it is not very useful to keep something in it for a long time. But that's another topic...

And the instructions for the yogurt maker say - no lids. By the way, can you cover the holes in the middle of the lids with cling film?
Yes, spoons, cups, a thermometer, I sterilize everything.

Ol, all yogurt makers have the same principle, my instructions say - close the jars with lids, and then - with the lid of the yogurt maker. So, I think the manufacturers themselves do not know how to do it. And your jars have lids with holes - you have very correct jars. That is, you can close the lid, all the same, the yogurt will breathe, but the hole is tiny - nothing will drip from the lid of the yogurt maker. So close it, it'll be better.
And you can already eat yogurt, an hour and a half has passed, I think everything has cooled down.

Girls, I tried yogurt !!!
Of course, I don’t know what it should be))) But it clearly stopped for me, because it sour a little and in consistency, when the serum was drained, it was not very dense, but not liquid (not like drinking activity, for example). There was a thick film on top, apparently cream. The husband mixed everything, tried it and said: "hmm, some kind of kefir."
Now such a question has matured: if it has stood, can it be re-fermented tomorrow? Will such a sourdough make normal yogurt or will it also slightly sour, like sourdough?

Will such a sourdough make normal yogurt or will it also slightly sour, like sourdough?

You can take 2-3 tablespoons of your yogurt for 1 liter of milk.
If you do not overexpose, it will not sour.
In general, Imunalis Good Food has a very slight sourness, it is not bland, like Genesis yogurt.

[irysska]

irysska, ahh, so maybe this is his normal taste))) I have 6 cups of 100 ml each, it turns out 600 ml, is this 2 tablespoons of sourdough enough for me?
Irisha, and what is the ideal consistency of Imunalis? And another question: when I bought starter cultures, they said that when you re-ferment, it takes 2 times less time than the first time, is this also the case for you?

[Ol]

Olcome on
Why are the cups so big? Is there 100ml each, right?
yes, 1.5 tablespoons will be enough for you, but if you add 2, it won't get any worse, it will just ferment faster
And keep in mind that the re-starter will be ready much faster - so watch carefully until you adapt.

Imunalis is ideally thick, the spoon is worth (well, of course, not the same as sour cream, for example, but rather dense).

Yes, also - over-fermented yogurt is usually more dense than dry sourdough.

[irysska]

If some types of useful bacil died, then they will no longer be able to re-ferment, only those that survived will be re-fermented. That is, it will be the same. I would still advise you to ferment at least once in normal, UHT milk, so that you can appreciate the difference between this and this yogurt. Just not what happened now, to re-ferment, but a new powder. And you can just drink homemade milk, or cook porridge on it, but yoghurts do not come out so completely, it is too fatty, especially if the cream is not skimmed.
And besides, now milk sometimes has a specific smell, especially homemade, and the composition is not the same as usual. Because from February to March cows are calving or not, but hormones are walking, a purely natural phenomenon. And then there were cases that the girls complained that at this time of the year they turned out poorly yoghurts (or were not made at all from homemade milk)

irysska, hi, girlfriend!

[Tan]

If some useful bacil died, then they will no longer be able to re-ferment, only those that survived will be re-fermented.

Tan, that's how much I used to over-ferment on yogurt, which I overexposed (I sin like that, because I don't like unleavened yogurt, I add sourness in this way) - I always got over-fermentation So absolutely nothing will happen if Olya over-ferments with her yogurt - there will be normal yogurt.

But I agree about milk - at home and I do not like it

Tanyush,

No, it, of course, will be over-fermented, but it will also be sour, because there are those bacilli that give sourness there. Or not?

[Ole]

That I did not notice this, if not overexposed - a normal taste.
In general, you need Ole try it for yourself and decide whether she likes this taste or not. Maybe she loves more neutral yogurt, for example, like Lactin or Sacco (I can't eat these Sacco at all, well, they are so insipid that it's terrible)

[Oli]

Oh, what else did I want to add for Oli-Lelikovna
I close the cups with lids and that's why (not because of condensation) - when the cups are covered with lids, then the milk inside the cups cools down more slowly, and therefore the fermentation process is more stable.